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Luxembourgish Judd mat Gaardebounen (Smoked Pork with Broad Beans)

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Sliced smoked pork neck with broad beans, potatoes, and parsley sauce.
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Judd mat Gaardebounen is a classic Luxembourgish meal of smoked pork served with broad beans, potatoes, and a gentle parsley sauce.

The pork is simmered until tender while the beans and potatoes cook separately, then everything comes together with a simple savory sauce.

Rinse the smoked pork before simmering and keep the broth below a boil so the meat stays moist and sliceable.

Serving Suggestions

Serve thick slices of pork with the broad beans, boiled potatoes, and plenty of parsley sauce.

Broad beans being served beside sliced smoked pork, potatoes, and sauce.

Recipe Notes

The pork and beans keep for three days in the refrigerator. Reheat gently with a splash of broth so the sauce does not split.

Sliced smoked pork neck with broad beans, potatoes, and parsley sauce.

Luxembourgish Judd mat Gaardebounen (Smoked Pork with Broad Beans)

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Tender smoked pork neck with broad beans, potatoes, and a simple parsley sauce inspired by Luxembourg’s classic comfort food.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Luxembourgish
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pork and vegetables
  • 2 pounds smoked pork neck rinsed
  • 1 bay leaf
  • 6 black peppercorns
  • 2 pounds small potatoes peeled
  • 1 1/2 pounds shelled broad beans fresh or frozen
  • 1 medium yellow onion quartered
Parsley sauce
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups reserved pork broth strained
  • 1/2 cup whole milk
  • 1/4 cup fresh parsley finely chopped
  • 1/2 teaspoon fine salt or to taste

Equipment

  • Large Dutch oven
  • Medium saucepan
  • Chef’s knife
  • Whisk
  • Slotted spoon

Method
 

Simmer the pork:
  1. Place the smoked pork, bay leaf, peppercorns, onion, and enough water to cover in a Dutch oven. Bring just to a simmer, cover, and cook for 75 to 90 minutes until tender.
Cook the potatoes and beans:
  1. Boil the potatoes in salted water until tender, about 18 minutes. Simmer the broad beans in a second saucepan for 6 to 8 minutes, then drain.
Make the parsley sauce:
  1. Melt the butter in a saucepan. Whisk in the flour and cook for one minute. Gradually whisk in the reserved broth and milk until smooth, then simmer until lightly thickened. Stir in the parsley and salt.
Slice and serve:
  1. Lift the pork from the broth and rest for 10 minutes. Slice thickly and serve with the potatoes, broad beans, and parsley sauce.

Nutrition

Calories: 650kcalCarbohydrates: 49gProtein: 44gFat: 31gSaturated Fat: 14gCholesterol: 145mgSodium: 1180mgFiber: 10gSugar: 7g

Notes

  • The pork may be simmered a day ahead and chilled in its broth for easier slicing.
  • If the sauce becomes too thick, loosen it with a tablespoon or two of the pork broth.

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